Instructions:
step 1 In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
step 2 Stir in cornstarch slurry and cook until sauce thickens. Set aside.
step 3 Heat vegetable oil in a skillet over medium-high heat. Add chicken and cook for 6-8 minutes, until golden and cooked through.
step 4 Pour teriyaki sauce over chicken in the skillet. Toss to coat and simmer for another 1-2 minutes until sticky and glossy.
step 5 Toss broccoli florets with olive oil, salt, and pepper. Roast in a 400°F (200°C) oven for 15-20 minutes or steam until tender.
step 6 In a small bowl, mash avocado with lime juice and a pinch of salt to make guacamole.
step 7 Assemble the bowl: add a scoop of rice, top with teriyaki chicken, roasted broccoli, and a dollop of guacamole.
step 8 Garnish with green onions and sesame seeds before serving.
Storage and Reheating Tips:
Store all components separately in airtight containers for up to 4 days. Reheat chicken and rice in the microwave or stovetop. Add guacamole fresh before serving to maintain texture and flavor.
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